This cream cheese frosting without butter is sweet and tangy with a thick and creamy consistency. It is perfect spread on so many sweet treats, like cinnamon rolls, cakes, brownies, and cookies. You can make it in 5 minutes with only 4 ingredients!
Yes, you can make cream cheese frosting without butter! You don't need it to make a delicious cream cheese frosting that you can spread all over cookies, brownies, carrot cake, and more.
Traditional cream cheese frosting is made by creaming butter and cream cheese together. This helps to create a sturdy yet light frosting. This version with no butter is just as thick without the butter!
It's even more creamy than traditional frosting, and while it's not the best for piping, it's perfect spread on red velvet cake and other desserts.
My favorite part about this recipe is how simple it is. It only takes 5 minutes to whip up with 4 ingredients. You can customize the flavor, consistency, color, and more. The possibilities are endless!
If you love cream cheese frosting, try this brown butter cream cheese frosting, strawberry cream cheese frosting, cinnamon cream cheese frosting, or cookies and cream cheese frosting.
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Key Ingredients
- Cream cheese- Make sure to use softened full-fat cream cheese. This cream cheese will come in a block, not a tub. Low-fat cream cheese will be too runny, especially since we aren't getting stability from butter's extra fat.
- Vanilla extract- This adds the majority of the flavor, so use a high quality pure vanilla extract.
- Salt- A lot of sweet recipes leave out salt, but it's important to use it to offset the sweetness. No one wants a cloyingly sweet frosting! Use finely ground salt so it mixes in well.
- Powdered sugar- Powdered sugar (also known as icing sugar or confectioners sugar) gives the frosting its structure and sweetness. You don't need to worry about sifting it!
Flavor Variations
- Chocolate- Swap ยผ cup of powdered sugar for ยผ cup sifted cocoa powder to make chocolate cream cheese frosting.
- Citrus- Add ยฝ teaspoon of lemon, lime, or orange extract.
- Spices- Flavor your frosting with cinnamon, nutmeg, cardamom, or other spices.
- Color the frosting- Use a few drops of gel food coloring to color the frosting. Use gel food coloring, not liquid, so the frosting doesn't get too thin.
- Add coffee- Mix a few teaspoons of instant coffee with the vanilla extract to make coffee cream cheese frosting.
How to Make Cream Cheese Frosting with No Butter
Step 1: Add the room temperature cream cheese, vanilla extract, and salt to the bowl of a stand mixer fitted with the paddle attachment.
Step 2: Beat the ingredients on medium speed until the cream cheese is smooth with no lumps.
Step 3: Next, add in half of the powdered sugar. Start the mixer on low so the sugar doesn't fly out of the bowl. Pulsing the mixer also helps to incorporate the sugar without making a huge mess!
Step 4: Scrape down the sides of the bowl and add the remaining sugar. Increase the speed to medium and beat until the mixture is creamy and smooth. Now the frosting is ready to use!
Top Tips for Success
- Don't overmix or undermix. Make sure to properly mix the ingredients together so they become fluffy just like frosting with butter does. Over/undermixing will result in a runny frosting.
- Turn into an icing. To make an icing more suitable for drizzling on muffins or cinnamon rolls, add 4 tablespoons of heavy cream.
- Spread instead of pipe. While this frosting does have structure from full-fat cream cheese, it won't hold its shape as well as classic cream cheese frosting. I recommend spreading the frosting rather than piping it. If you want to pipe it, place it in the fridge to thicken for about 20 minutes before piping it through a round tip.
How to Store Cream Cheese Frosting
The frosting will stay fresh for up to 5 days stored in an airtight container in the refrigerator. If it's too hard to use straight out of the fridge, let it sit at room temperature for a couple minutes or give it a good stir.
Freezing Instructions
Freeze your frosting in a freezer-safe container or freezer bag for up to 2 months. Before using, let it thaw in the refrigerator overnight or soften on the counter for a few hours. Because freezing creates ice crystals, the frosting may be a little less stable once it's thawed.
Frequently Asked Questions
First, fill the cake with the frosting. Because this frosting isn't as stable as buttercream, the layers might slide around a bit, so be careful! Let it chill in the freezer for 20 minutes before applying a crumb coat. Let the crumb coat chill for 10-20 minutes and add the final layer of frosting and voilร ! All done. Store in the refrigerator until you're ready to serve.
If you think your icing is too thin, place it in the refrigerator for 15-20 minutes first. If it doesn't thicken up after that, try mixing in 2 tablespoons powdered sugar at a time until the desired consistency is reached. Remember, this frosting won't be as fluffy and stable as traditional cream cheese frosting.
If your cream cheese is too cold, the frosting can turn out lumpy. Make sure to let it come to room temperature before using it. This takes about an hour on the counter.
More Frosting Recipes to Try
๐ Recipe
Cream Cheese Frosting without Butter
Equipment
- 1 5-quart stand mixer or electric hand mixer
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Ingredients
- 8 ounces softened cream cheese full fat at room temperature
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
- 3 cups powdered sugar
Instructions
- Add room temperature cream cheese, vanilla extract, and salt to the bowl of a stand mixer fitted with the paddle attachment.8 ounces softened cream cheese, 1 teaspoon vanilla extract, ยฝ teaspoon salt
- Beat on medium speed until the cream cheese is smooth with no lumps. Scrape down the sides of the bowl if needed.
- Add in half of the powdered sugar and mix on low until smooth.3 cups powdered sugar
- Repeat with the second half of powdered sugar. Once combined, increase the speed to medium and beat for 1 minute until the frosting is creamy and fluffy.ย
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